Return to listing

Crisp-fried Chicken Breasts with Melting Cheese and Chives

The cheese you use for this can vary. It is lovely with a mild and crumbly cheese, such as Lancashire or Wensleydale, but if you prefer a highly flavoured cheese, try a mature Cheddar. It is good served with a green salad with lots of watercress in it.

 
 

Method

First of all, take each of the chicken breasts and, using a small, very sharp knife, make a cut to form a pocket in each one lengthways. Then crumble the cheese and mix it with the chives and fill each of the pockets with a quarter of the cheese mixture. Next, season the flour with salt and pepper. Dust the chicken breasts with seasoned flour, then coat them in beaten egg and then roll each one in breadcrumbs, pressing the breadcrumbs firmly all round to get an even coating.

Now heat 3 tablespoons of the oil in a large frying pan and, keeping the heat at medium, cook the chicken breasts for 10 minutes on each side, by which time they will be golden brown and cooked through, adding a little more oil, if necessary. Drain them briefly on kitchen paper and sprinkle with salt and freshly milled black pepper before serving.

 

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
 
 

Related recipes


No recipes relate to this.

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... Edible rice papeer
24 Sep 2014 01:10
Coffee Break Spiders and eyes
23 Sep 2014 21:45
Food and travel Short break ideas
13 Jul 2014 08:31
Ingredients Naina ~ Gateaux de Yaourt
13 Aug 2014 15:12
Can Anyone Help? Sausage and mushroom stuffing
23 Sep 2014 13:14
Books The Rainbow King
19 Sep 2014 08:29
Equipment Delia Online Salt and Pepper mills
05 Sep 2014 12:30
Gardening Indian Summer
12 Sep 2014 00:01
 
NetObserver
CMS solutions by REDtechnology.com